Three game recipes from Steve Groves, head chef at Roux at Parliament Square – The Independent


The Independent

Three game recipes from Steve Groves, head chef at Roux at Parliament Square
The Independent
Mix the cooking liquid, mustard and herbs into the meat and season with salt and pepper. Divide into individual serving dishes or alternatively do one large dish for sharing. Allow to set in the fridge for a couple of hours before adding the jelly

Read more: www.independent.co.uk

About the Author

Leave a Comment: